Friday food

[russ olin]

Hey guys,
decided to do about a 8 lb. butt roast, split in half to get more bark. Decided to add a 1 to 1.5 brisket flat we h ad frozen on the top grate. Butt roast on the bottom. Rubbed the flat with Blues Hog rub.Smoked it 2.5 hrs foiled in pan w/ juice for another 2 hrs later. Pulled 2 hrs later. This is the result, great little flat brisket meat with great smoke ring. Will post pictures of pulled pork tonight's meal later. Keep cookin'

 

[Bob H.]

Looks good to me!

 

[James Lake]

Very nice cook....can't wait for the other pictures.

 

[Bill Schultz]

Keep the pics coming man, looks good so far

 

[Mike Coffman]

Brisket looks awesome!

 

[Mike Willis]

Russ, you sure made that brisket cook sound easy! I still haven't tried a brisket, but I'll get there eventually!

 

[russ olin]

Mike,
go for it, it was a 5 hr cook. they are very easy to do.
russ

 

[Paul Kastner]

looking real good.

 

[Boss Banks]

Excellent smoke ring!

 

[Tony R]

Can't wait for the funds results... Don't forget the action pics..

 

[russ olin]

Finally, 12 hrs later here is the pork butt roast. With the famous Mr. Brown Rub.
more pics to come after it's pulled.

 

[russ olin]

one pork roast pulled still have a second one to do later.

 

[russ olin]

Dinner is ready. Great bark & flavor, though the bark was pepper strong for the wife. I loved it. Used Tennessee red sauce by Blues Hog. Mixed well w/ the hot pepper. Even made my face sweat.

 

[JimmyE]

Awesome man!

 

[Andy Beers]

looks good

 

[Wolgast]

Wouldent mind to have a taste! Looks like Money!

 

[Peter Gallagher]

nicely done!

 

[NeilH]

Nice looking spread Russ

 

[David]

I just ate and now I'm hungry again. I also do smaller butts for more bark.................d

 

[Bill - Bigbill]

Just one word: SWEET!